Tuesday, June 15, 2010

CSA June 15 - SCVWD

This weeks gifts: Strawberry Rhubarb Jam & Strawberry Bread or Par-Baked Pizza Crusts.PeasThis week we have Amish Peas, they are meant to be eaten in 2 stages, either way they need to be stringed. If they are fat, after stringing, slip the peas out. If they are flat, they can be eaten pod and all (but still string them!) They need very little cooking and the whole pods and the peas themselves can be cooked together. Try them lightly sauteed in butter for a couple of minutes.

Rutabagas

RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.

COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.

"Rutabaga — it's suitable for any occasion. Rutabagas' firm yet impetuous flavor go well with Bordeauxs, Chablis, or even champagne. Use julienned rutabagas to clear the palate before dessert. Stir-fried rutabagas can bulk up any Chinese dish. Or how about rutabaga ratatouille. And instead of an olive in your Martini, why not try a rutabaga wedge.

Hey! These are only partially cooked. You can freeze them when you get home and pull them out to make a quick snack. To use they must be defrosted. Top with your favorite pizza toppings and bake 15-20 minutes at 400 degrees.

Look at those Melons Run!

Go Melons Go! Quick, Leo's not looking... race around, cover everything in sight! About the only thing on the farm that likes it over 90 degrees, my friends on the right, who grew a foot on Saturday and another on Sunday.